- Prep Time
- 10 mins
- Total Time
- 15 mins
- Serves
- 4
Ingredients
- 3 cups
- Plain yogurt
- 750 mL
- 1/4 cup
- finely chopped fresh basil
- 60 mL
- 1 cup
- diced mini seedless cucumbers
- 250 mL
- 1 cup
- halved cherry or grape tomatoes
- 250 mL
- 2 tbsp
- olive oil
- 30 mL
- 1 tsp
- grated lemon zest
- 5 mL
- 1 tbsp
- lemon juice
- 15 mL
- 1 tbsp
- each finely chopped fresh oregano and mint
- 15 mL
- 1
- small clove garlic, minced (optional)
- 1/4 tsp
- salt
- 1 mL
- 1/3 cup
- crumbled feta cheese
- 75 mL
- pepper (optional)
Directions
Step 1
Mix yogurt and basil. Divide into 4 bowls or resealable containers (if packing to go).
Step 2
Toss together cucumbers, tomatoes, oil, lemon zest, lemon juice, oregano, mint, garlic, if using, and salt. Divide on top of yogurt. Sprinkle with feta and pepper, if using.
Tip
Add chopped veggies such as avocado, zucchini, carrot, cooked beet or broccoli.
For heartier servings, cooked quinoa or nuts and seeds such as walnuts, almonds, pine nuts or pumpkin seeds.
Disclaimer: We seek to be accurate with respect to the ingredients, nutritional information, product images and descriptions listed on our website, however, this information may change from time to time. Please always refer to the product package for the most current and accurate ingredient and nutrition information or other product information.
Nutrition Facts
- Nutrition Description:
- Per serving (1/4 of the recipe):
- Calories:
- 210
- Fat:
- 13 g
- Saturated Fat:
- 5 g
- Carbs:
- 13 g
- Fibre:
- 1 g
- Sugar:
- 8 g
- Cholesterol:
- 25 mg
- Protein:
- 11 g
- Sodium:
- 370 mg
